Just got my CG a couple weeks ago and "initiated" it with some good ol' pork country ribs. This is my first time cooking them on the smoker. I've always done them in the oven.

They turned out fabulous, so I thought I would share the recipe with the community. Here's what I did:

Got 2 lbs of country ribs cut at Krogers about 2" thick (I'm good friends w/ the meat dept. manager there). The ones they sell on the shelf are not thick enough in my opinion for smokin'

The night before: sprayed them a 50/50 mix of jack daniels and apple juice, rubbed them down with my rub, let them sit overnight.

The next day: Pulled them from fridge, hit them again with the rub. Let them sit out to reach room temp while I fired up the CG.

Used a mix of hickory and apple chunks. Smoked at 225-250 for 1 1/2 hours naked turning once after 45 min.

Mopped again with a little more jack and apple juice. Wrapped in foil, smoked approx another 1 1/2 hrs. maintaining between 225-250

Unwrapped from foil. Placed back on smoker naked for the final 30 min of cooking. Cranked vents wide open, removed water pans. Temp climbed a little to about 265 deg. Hit them with Stubbs BBQ sauce during last 15 min. Pulled from smoker and let rest about 10 minutes.

sounds awesome....i think ill give that a try once our CG is set up and seasoned! let me share one of our favs with you...after smoking and serving up such delicious food for lunch or dinner, we like to make nice desserts on the grill too. simple is grilled peaches cut in half. a little meleted butter, brown sugar and touch of real vanilla, mix that and brush it on. let them cook while eating dinner, takes about 20 minutes over the coals.

but the real winner is "reverse berry Aebleskivers" Aebleskivers are an old 'apple pancake' from the Dutch i think...anyway we have an old Griswold cast iron pan #962, from the 40's, and instead of using it as a muffin pan, we flip it over so the muffin 'cups' are reversed (pointing up). then we make some pie dough, roll it out, use a drinking glass to cut round discs, grease the bumps of the pan with Crisco, and drape the dough over them. use fork tines to flute the edges.

take some fresh berries (mixed or whatever you like) and wrap them in foil with a little cinnamon and sugar, put both the berries and the pan with dough on the grill. done in 15-30 mins, depending on your heat. put the cooked dough 'cups' in a Margarita glass, spoon berries in, top with whipped cream, and take a bow.

Mix the dry ingredients together in a large bowl then cut the butter in and add the egg. Mix together. Next gradually add the milk mix very throughly ensure that you have no dry areas. Turn the dough out onto a flowered surface and quickly knead it into the shape of a small round loaf. cut a X into the top of it and lightly dust with flower. Your grill should be preheated to hot and add 2 chunks of hicory, or you can use soaked wood chips. I use a pizza stone for this kind of baking, place the loaf onto the pizza stone, and bake in the grill for 30 -40 mins. This type of bread is a great accompaniment to a hot stew.

Mix the dry ingredients together in a large bowl then cut the butter in and add the egg. Mix together. Next gradually add the milk mix very throughly ensure that you have no dry areas. Turn the dough out onto a flowered surface and quickly knead it into the shape of a small round loaf. cut a X into the top of it and lightly dust with flower. Your grill should be preheated to hot and add 2 chunks of hicory, or you can use soaked wood chips. I use a pizza stone for this kind of baking, place the loaf onto the pizza stone, and bake in the grill for 30 -40 mins. This type of bread is a great accompaniment to a hot stew.

...But where's the meat...?...There's no meat...

Just kidding. I might actually try this - I've been trying to cook whole meals on the grill. Has anyone ever tried cornbread on the grill?

A bbq is only PARTLY about the food. It's MOSTLY about getting together and hanging out in the backyard with friends.

1 Combine cabbage, carrot, onions and dill pickle in a large mixing bowl.
2 Whisk together mayonnaise and buttermilk. Add remaining ingredients and whisk until uniform.
3 Pour over cabbage mixture and incorporate.
For best results refrigerate over night to allow flavors to marry.

If you follow the recipe to the letter it will be thin so I reduce the buttermilk to 3/4 cup.

Grill your sausage until about half done, at that time place sliced Onion, Peppers on the grill to cook with a little olive oil Seasoning salt and ground pepper.

On side burner or on grill over heat get your Marinara sauce and garlic hot, add the peppers and onions when cooked, add a pinch of Herbes de Provence and Fresh grated Parmesan cheese mix well stir to melt into sauce. Put Sausage in the mix and serve.

Pull out a sausage and place on roll with tongs grab some pepper/onion mix and place over sausage cover with Parmesan cheese and enjoy!

2. This is the in the house method, I like to make them on the grill best.Total cook time was about 45minutes.

Cook bacon until crisp in large cast iron pan, remove from pan and remove 1/2 the grease (save, if needed)
Add onions and cook until translucent, add more oil if needed along with vinegar, water, pepper and stir in sugar to make the flavor you like ( i use about 2 tablespoons, if white vinegar will need more)
Add potatoes, bacon and heat though.
Garnish with parsley